Breakfast and Brunch Recipes
Savory
Shakshuka with Spinach, Swiss Chard and Caramelized Onion
Yid.Dish: Baked Eggs San Francisco
Yid.Dish: Potato Hash And Baked Eggs
Yid.Dish: Scrambled Tofu with Leeks and Greens
Sweet
Yid.Dish: Basic but Beautiful Blintzes
Yid.Dish: Apple Butter and Anise Bread
Yid.Dish: Cardamom Scented Oatmeal
Yid.Dish: Couscous with Dried Fruits and Nuts
Yid.Dish: Crème Brulee French Toast and Best Bran Muffins Ever
Yid.Dish: French Toast with Ginger and Pears
Yid.Dish: Sweet Cheese Pancakes
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO